Spanish Crisp Cauliflower (v)

I wanted to have some tapas in France but Lex and Neil wanted galettes and crepes. So I lost out. But I will be recreating what I would have had by making this dish! This is also an @riverfordveg recipe.

For 2 people as a snack/starter you need:
½ cauli, broken in to florets
2 tbsp gram flour
1 tsp paprika
oil for deep frying
2 tsp red wine vinegar
1 tbsp capers, squeezed dry and then chopped
1 tbsp parsley, chopped

Blanch the florets till just tender then drain. Whilst still hot season with the flour and paprika.

Deep fry for 1-2 mins till golden (do this in batches) and then drasin. Serve sprinkled with the vinegar, capers and parsley.

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Marinated Mushrooms (v)

I fancied tapas so tapas was what we had. The following recipes are a selection of what we forged on, the remainder of the groaning table comprised of various marinated olives, and some manchego and giant beans in chilli and tomato sauce.

For 4-6 people you need:
1 onion, very finely chopped
2 tbsp tomato purée
1/2 cup sherry
1/4 cup water
2 tsp paprika
1/2 tsp ground cumin
Salt and pepper
225g mushrooms
2 cloves garlic, crushed
Olive oil

Begin by sautéing the onion in 2 tbsp olive oil for about 10 mins till soft. Add everything else, aside from the mushrooms, and bring to the boll. Reduce the heat and simmer for about 30 mins. Add the mushrooms and cook for about 5 mins before transferring to a serving dish and leaving to cool. Eat at room temperature with list of bread.